Perfect ‘Stachio Guac

This is the second most-perfect smashed avocado I think I’ve ever had. The first being the Bazooka-Limon guacamole from my beloved El Vez, which is sadly not Slow Carb friendly (though several things on the menu are). The recipe I created is a very similar take on guac, but is of course diet friendly… and won’t run you $13/bowl.

Cut the avocado in half and remove the pit. Remove deliciousness from skin and place in a medium-sized bowl (use a good bowl with a round bottom, not one with hard-to-reach corners or flat spots). Add salt and lemon crystals to the avocado and mash with the back of a large fork until smooth or blended to desired level of chunkiness.

On a cutting board, place a small handful of the shelled pistachios and cover with a paper towel. Using a meat tenderizer or serrated knife, gently smash/chop the pistachios until they break up into small chunks and dust – you want a nice mix of both so the flavor spreads throughout with the occasional yummy crunch.